Coconut Chicken Satay
Ingredients
- 1 can coconut milk
- 3 inch piece fresh ginger grated
- 4 garlic cloves grated
- 1-3 tablespoons sriracha based of spicy preference
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon curry powder
- 1 teaspoon kosher salt
- 1 1/2 pounds chicken breasts sliced into thin strips
- 2 tablespoons peanut butter
Instructions
- Combine everything but the peanut butter in a bowl and let it marinade for at least 15 minutes but preferably 24 hours.
- Soak your skewers.
- Preheat the grill to medium-high heat or broiler to high heat.
- Thread the chicken onto the skewers. Grill for 3-4 minutes per side until charred all over.
- Meanwhile, add the marinade and the peanut butter to a pot and boil over medium-high for at least 5 minutes or until thick and delicious.
- Put the skewers on a serving platter. I garnished mine with sriracha, crushed cashews, and some chopped cilantro. Pour the sauce into a bowl for dipping and enjoy!
- 1 can coconut milk
- 3 inch piece fresh ginger grated
- 4 garlic cloves grated
- 1-3 tablespoons sriracha based of spicy preference
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon curry powder
- 1 teaspoon kosher salt
- 1 1/2 pounds chicken breasts sliced into thin strips
- 2 tablespoons peanut butter
Notes
If serving this at a party as an appetizer, it’s easier to eat if cut into smaller pieces and placed on smaller skewers!